South Indian Kara Chutney Chicken Curry

Ingredients:

• 500g boneless chicken (breast or thighs), cut into bite-sized pieces

• 1 jar (300 ml) South Indian Kara Chutney

• 2 tablespoons coconut oil (or vegetable oil)

• 1/2 teaspoon mustard seeds

• Curry leaves (optional, for authentic flavor)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ginger, grated

• Fresh coriander leaves, for garnish

• Salt to taste

• Serve with steamed rice or dosa

  
  

Instructions:

1. Marinate the chicken with salt and a few spoonfuls of the South Indian Kara Chutney. Let it sit for 15-20 minutes.

2. Heat oil in a skillet over medium heat. Add mustard seeds and let them sizzle, then add curry leaves if using.

3. Add chopped onion, garlic, and ginger, and sauté until golden brown.

4. Add the marinated chicken pieces, and cook until browned on all sides, about 5-7 minutes.

5. Pour in the remaining South Indian Kara Chutney and stir to coat the chicken. Simmer for 10-15 minutes until the sauce thickens and the chicken is fully cooked.

6. Garnish with fresh coriander leaves and serve hot.

   
   

   This recipe can also be made with paneer, tofu, or mixed vegetables for a vegetarian version.